Frank's Place Crawfish Etouffee

Recipe Ingredients

1/4 cup	49g / 1.7oz	Butter or margarine
3 tablespoons	45ml	Flour - all-purpose
1 1/2 cups	93g / 3.3oz	Minced onions
1/2 cup	31g / 1.1oz	Chopped green onion
1/2 cup	55g / 1.9oz	Chopped celery
2		Garlic - minced
1 teaspoon	5ml	Tomato paste
2 cups	474ml	Fish stock - (see note)
1 cup	62g / 2.2oz	Chopped tomatoes
2 cups	125g / 4.4oz	Crayfish meat
1/4 cup	36g / 1.3oz	Chopped parsley
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Black pepper
1/2 teaspoon	2.5ml	Cayenne pepper
2 cups	320g / 11oz	Hot cooked rice

Recipe Instructions

1. Melt butter in large saucepan over low heat; remove from heat and stir in flour until smooth. 2. Return to heat and cook, stirring, for 10 minutes, until roux is dark brown.

3. Stir in chopped white and green onions, celery and garlic; cook about 10 minutes.

4. Add tomato paste to fish stock; stir into onion mixture.

5. Add tomatoes, crayfish, parsley and seasonings; cover and simmer 20 minutes.

6. Serve over hot rice.

NOTE: Make fish stock from heads and tails of fish and/or crawfish.

Source:
from "Voila!" (Jr League of Lafayette, LA)

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